{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T16:51:57Z","timestamp":1791564717260,"version":"4.3.4"},"reference-count":43,"publisher":"Springer Science and Business Media LLC","issue":"10","license":[{"start":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T00:00:00Z","timestamp":1787184000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.springernature.com\/gp\/researchers\/text-and-data-mining"},{"start":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T00:00:00Z","timestamp":1787184000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/www.springernature.com\/gp\/researchers\/text-and-data-mining"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["J Food Sci Technol"],"published-print":{"date-parts":[[2026,10]]},"DOI":"10.1007\/s13197-026-06854-x","type":"journal-article","created":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T09:29:10Z","timestamp":1787218150000},"page":"1978-1989","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Unveiling the potential of oleaster (Elaeagnus angustifolia L.) in coconut milk kefir fermentation: volatile compounds, physicochemical and sensory characterization"],"prefix":"10.1007","volume":"63","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7424-7378","authenticated-orcid":false,"given":"Suzan","family":"Tireki","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2026,8,20]]},"reference":[{"key":"6854_CR1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijgfs.2022.100624","volume":"30","author":"MMT Abadl","year":"2022","unstructured":"Abadl MMT, Mohsin AZ, Sulaiman R, Abas F, Muhialdin BJ, Hussin ASM (2022) Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir. Int J Gastron Food Sci 30:100624. https:\/\/doi.org\/10.1016\/j.ijgfs.2022.100624","journal-title":"Int J Gastron Food Sci"},{"key":"6854_CR2","doi-asserted-by":"publisher","DOI":"10.1038\/s41598-024-62589-9","volume":"14","author":"AS Abd El-Naby","year":"2024","unstructured":"Abd El-Naby AS, El Asely AM, Hussein MN, Khattaby AEA, Sabry EA, Abdelsalam M, Samir F (2024) Effects of dietary fermented <sc>Saccharomyces cerevisiae<\/sc> extract (Hilyses) supplementation on growth, hematology, immunity, antioxidants, and intestinal health in Nile tilapia. Sci Rep 14:12583. https:\/\/doi.org\/10.1038\/s41598-024-62589-9","journal-title":"Sci Rep"},{"key":"6854_CR3","doi-asserted-by":"publisher","first-page":"1986","DOI":"10.1007\/s13197-024-05974-6","volume":"61","author":"DK Aktas","year":"2024","unstructured":"Aktas DK, Aydin S (2024) Production of new functional coconut milk kefir with blueberry extract and microalgae: the comparison of the prebiotic potentials on lactic acid bacteria of kefir grain and biochemical characteristics. J Food Sci Technol 61:1986\u20131997. https:\/\/doi.org\/10.1007\/s13197-024-05974-6","journal-title":"J Food Sci Technol"},{"key":"6854_CR4","unstructured":"Allied Market Research (2021) Kefir Market Size, Share, Competitive Landscape and Trend Analysis Report by Nature (Organic and Conventional), Product Type (Flavored and Unflavored), Application (Foods & Beverages and Pharmaceutical) and Source (Animal Milk, Soy Milk, Coconut Milk and Others): Global Opportunity Analysis and Industry Forecast 2021\u20132028. https:\/\/www.alliedmarketresearch.com\/kefir-market. Accessed 3 June 2026"},{"key":"6854_CR5","doi-asserted-by":"publisher","first-page":"47","DOI":"10.48311\/fsct.2026.115685.0","volume":"171","author":"NOA Al-Shabbani","year":"2026","unstructured":"Al-Shabbani NOA, Al-Saadi JMS, Al-Musawi S (2026) Whey protein-based nanoformulation loaded with Moringa Oleifera extract, and functionalized with folic acid for studying its effect on yogurt properties. JFST (Iran) 171:47\u201366. https:\/\/doi.org\/10.48311\/fsct.2026.115685.0","journal-title":"JFST (Iran)"},{"key":"6854_CR6","doi-asserted-by":"publisher","DOI":"10.1142\/S1793292024501145","author":"MQJ Al-Suwidi","year":"2024","unstructured":"Al-Suwidi MQJ, Al-Saadi JMS, Al-Musawi S (2024) Design and synthesis of whey protein-based nanoformulation of Fe ion and data extract-loaded agents and functionalized with folic acid for studying its effect on yogurt properties. NANO. https:\/\/doi.org\/10.1142\/S1793292024501145","journal-title":"NANO"},{"key":"6854_CR7","doi-asserted-by":"publisher","first-page":"340","DOI":"10.1080\/19476337.2014.981588","volume":"13","author":"S Arslan","year":"2014","unstructured":"Arslan S (2014) A review: chemical, microbiological and nutritional characteristics of kefir. CyTA J Food 13:340\u2013345. https:\/\/doi.org\/10.1080\/19476337.2014.981588","journal-title":"CyTA J Food"},{"key":"6854_CR8","doi-asserted-by":"publisher","first-page":"580","DOI":"10.1016\/j.psep.2023.08.062","volume":"178","author":"M-J Athari","year":"2023","unstructured":"Athari M-J, Tahmasebpoor M, Azimi B, Heidari M, Pevida C (2023) Waste oleaster seed-derived activated carbon mixed with coarse particles of fluid catalytic cracking as a highly-efficient CO2 adsorbent at low temperatures. Process Saf Environ Prot 178:580\u2013594. https:\/\/doi.org\/10.1016\/j.psep.2023.08.062","journal-title":"Process Saf Environ Prot"},{"key":"6854_CR9","doi-asserted-by":"publisher","DOI":"10.12944\/CRNFSJ.8.2.15","author":"A Aussanasuwannakul","year":"2020","unstructured":"Aussanasuwannakul A, Puntaburt K, Treesuwan W (2020) Rheological, tribological, and sensory analysis of coconut-oil-modified coconut milk kefir. Curr Res Nutr Food Sci. https:\/\/doi.org\/10.12944\/CRNFSJ.8.2.15","journal-title":"Curr Res Nutr Food Sci"},{"key":"6854_CR10","doi-asserted-by":"publisher","first-page":"119","DOI":"10.47836\/ifrj.30.1.09","volume":"30","author":"NS Aziz","year":"2023","unstructured":"Aziz NS, Chin ZK, Razali NSM, Sofian-Seng NS, Kasim KF (2023) Development of mature coconut (Cocos nucifera L.) probiotic beverage: physicochemical characteristics, microbial count, antioxidant activity, and sensory acceptance. Int Food Res J 30:119\u2013129. https:\/\/doi.org\/10.47836\/ifrj.30.1.09","journal-title":"Int Food Res J"},{"key":"6854_CR11","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.116882","volume":"210","author":"A Balmaseda","year":"2024","unstructured":"Balmaseda A, Romeu E, Mas A, Portillo MC (2024) Production of grape marc kombucha: valorization of a wine by-product. LWT 210:116882. https:\/\/doi.org\/10.1016\/j.lwt.2024.116882","journal-title":"LWT"},{"key":"6854_CR12","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2025.106542","volume":"68","author":"Y Balta","year":"2025","unstructured":"Balta Y, Yerlikaya O (2025) Determination of some physicochemical, microbiological, sensorial properties and vitamin B12 contents in kefirs by using biopreservative cultures. Food Biosci 68:106542. https:\/\/doi.org\/10.1016\/j.fbio.2025.106542","journal-title":"Food Biosci"},{"key":"6854_CR13","doi-asserted-by":"publisher","first-page":"297","DOI":"10.1007\/s11694-025-03577-z","volume":"20","author":"S Cakmakci","year":"2026","unstructured":"Cakmakci S, Caliskan H, Ertem Oztekin H (2026) Functional yogurt prepared using oleaster (Elaeagnus angustifolia L.) flour and Lactobacillus acidophilus: probiotic viability and techno-functional properties. Food Meas 20:297\u2013309. https:\/\/doi.org\/10.1007\/s11694-025-03577-z","journal-title":"Food Meas"},{"key":"6854_CR14","doi-asserted-by":"publisher","DOI":"10.1016\/j.biombioe.2025.107861","volume":"198","author":"MK Coruh","year":"2025","unstructured":"Coruh MK (2025) Pyrolysis of oleaster seed under non-isothermal conditions to assess as bioenergy potential: kinetic, thermodynamic and master plot analyses. Biomass Bioenergy 198:107861. https:\/\/doi.org\/10.1016\/j.biombioe.2025.107861","journal-title":"Biomass Bioenergy"},{"key":"6854_CR15","doi-asserted-by":"publisher","first-page":"938","DOI":"10.1021\/acsagscitech.4c00372","volume":"4","author":"SF da Silva","year":"2024","unstructured":"da Silva SF, Cavalcante MP, Sensheng Y, Silva SdS, Gaban SVF (2024) Physicochemical properties, antioxidant activity, and sensory profiles of kombucha and kombucha-like beverages prepared using passion fruit (Passiflora edulis) and apple (Malus pumila). ACS Agric Sci Technol 4:938\u2013946. https:\/\/doi.org\/10.1021\/acsagscitech.4c00372","journal-title":"ACS Agric Sci Technol"},{"key":"6854_CR16","doi-asserted-by":"publisher","first-page":"343","DOI":"10.28979\/jarnas.907107","volume":"7","author":"IS Dag","year":"2021","unstructured":"Dag IS, Guneser B, Yuceer Y (2021) Assessment of quality and aroma characteristics of kefir produced by using grain and lyophilized culture. J Adv Res Nat Appl Sci 7:343\u2013357. https:\/\/doi.org\/10.28979\/jarnas.907107","journal-title":"J Adv Res Nat Appl Sci"},{"key":"6854_CR17","doi-asserted-by":"publisher","first-page":"1536","DOI":"10.1080\/10408398.2020.1844140","volume":"62","author":"MB Egea","year":"2022","unstructured":"Egea MB, dos Santos DC, de Oliveira Filho JG, da Costa Ores J, Takeuchi KP, Lemes AC (2022) A review of nondairy kefir products: their characteristics and potential human health benefits. Crit Rev Food Sci Nutr 62:1536\u20131552. https:\/\/doi.org\/10.1080\/10408398.2020.1844140","journal-title":"Crit Rev Food Sci Nutr"},{"key":"6854_CR18","first-page":"588","volume-title":"Methods of enzymatic analysis","author":"K Gawehn","year":"1984","unstructured":"Gawehn K (1984) Enzymes 2, esterases, glycosidases, lyases, ligases. In: Bergmeyer HU, Bergmeyer J, Grassl M (eds) Methods of enzymatic analysis. Verlag Chemie, pp 588\u2013592"},{"key":"6854_CR19","doi-asserted-by":"publisher","first-page":"134252","DOI":"10.1016\/j.foodchem.2022.134252","volume":"402","author":"EMC Gocer","year":"2023","unstructured":"Gocer EMC, Koptagel E (2023) Production of milks and kefir beverages from nuts and certain physicochemical analysis (2022). Food Chem 402:134252. https:\/\/doi.org\/10.1016\/j.foodchem.2022.134252","journal-title":"Food Chem"},{"key":"6854_CR20","doi-asserted-by":"publisher","first-page":"24","DOI":"10.1016\/j.jtcme.2015.09.004","volume":"7","author":"R Hamidpour","year":"2017","unstructured":"Hamidpour R, Hamidpour S, Hamidpour M, Shahlari M, Sohraby M, Shahlari N, Hamidpour R (2017) Russian olive (Elaeagnus angustifolia L.): from a variety of traditional medicinal applications to its novel roles as active antioxidant, anti-inflammatory, anti-mutagenic and analgesic agent. J Tradit Complement Med 7:24","journal-title":"J Tradit Complement Med"},{"key":"6854_CR21","doi-asserted-by":"publisher","first-page":"201","DOI":"10.1007\/s11130-022-01041-7","volume":"78","author":"B Incedayi","year":"2023","unstructured":"Incedayi B, Erol NT (2023) Assessment of the bioaccessibility of Elaeagnus angustifolia L. flour and its use in cracker formulation. Plant Foods Hum Nutr 78:201\u2013206. https:\/\/doi.org\/10.1007\/s11130-022-01041-7","journal-title":"Plant Foods Hum Nutr"},{"key":"6854_CR22","doi-asserted-by":"publisher","first-page":"469","DOI":"10.1016\/j.cell.2022.12.002","volume":"186","author":"LJ Jahn","year":"2023","unstructured":"Jahn LJ, Rekdal VM, Sommer MOA (2023) Microbial foods for improving human and planetary health. Cell 186:469\u2013478. https:\/\/doi.org\/10.1016\/j.cell.2022.12.002","journal-title":"Cell"},{"key":"6854_CR23","doi-asserted-by":"publisher","first-page":"219","DOI":"10.1007\/s00217-021-03875-y","volume":"248","author":"B Karkar","year":"2022","unstructured":"Karkar B, \u015eahin S (2022) Determination of phenolic compounds profiles and antioxidant properties of oleaster (Elaeagnus angustifolia L.) grown in Turkey. Eur Food Res Technol 248:219\u2013241. https:\/\/doi.org\/10.1007\/s00217-021-03875-y","journal-title":"Eur Food Res Technol"},{"key":"6854_CR24","doi-asserted-by":"publisher","DOI":"10.3390\/beverages10020034","volume":"10","author":"WY Koh","year":"2024","unstructured":"Koh WY, Lim XX, Khor BH, Rasti B, Tan TC, Kobun R, Uthumporn U (2024) Production and optimisation of fermented pumpkin-based mature coconut water kefir beverage using response surface methodology. Beverages 10:34. https:\/\/doi.org\/10.3390\/beverages10020034","journal-title":"Beverages"},{"key":"6854_CR25","doi-asserted-by":"publisher","first-page":"395","DOI":"10.1016\/j.biombioe.2012.09.019","volume":"47","author":"Y Lin","year":"2012","unstructured":"Lin Y, Zhang W, Li C, Sakakibara K, Tanaka S, Kong H (2012) Factors affecting ethanol fermentation using Saccharomyces cerevisiae BY4742. Biomass Bioenerg 47:395\u2013401. https:\/\/doi.org\/10.1016\/j.biombioe.2012.09.019","journal-title":"Biomass Bioenerg"},{"key":"6854_CR26","doi-asserted-by":"publisher","first-page":"854","DOI":"10.1007\/s13197-018-3545-8","volume":"56","author":"CSI Mauro","year":"2019","unstructured":"Mauro CSI, Garcia S (2019) Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage. J Food Sci Technol 56:854\u2013864. https:\/\/doi.org\/10.1007\/s13197-018-3545-8","journal-title":"J Food Sci Technol"},{"key":"6854_CR27","doi-asserted-by":"publisher","first-page":"59","DOI":"10.1002\/aocs.12716","volume":"101","author":"L Monteiro","year":"2023","unstructured":"Monteiro L, Cooney J, Martini S (2023) Rapid and economic method to measure chocolate viscosity. J Am Oil Chem Soc 101:59\u201365. https:\/\/doi.org\/10.1002\/aocs.12716","journal-title":"J Am Oil Chem Soc"},{"key":"6854_CR28","first-page":"41","volume":"346","author":"F Noll","year":"1966","unstructured":"Noll F (1966) Methode zur quanititativen bestimmung von L(+)-lactat mittels lactat dehydrogenase und glutamate-pyruvat-transaminase. Biochem Z 346:41\u201349","journal-title":"Biochem Z"},{"key":"6854_CR29","doi-asserted-by":"publisher","first-page":"733","DOI":"10.3390\/foods11050733","volume":"11","author":"S Paramithiotis","year":"2022","unstructured":"Paramithiotis S, Das G, Shin HS, Patra JK (2022) Fate of bioactive compounds during lactic acid fermentation of fruits and vegetables. Foods 11:733. https:\/\/doi.org\/10.3390\/foods11050733","journal-title":"Foods"},{"key":"6854_CR30","doi-asserted-by":"publisher","first-page":"240","DOI":"10.3390\/molecules28010240","volume":"28","author":"T Raku\u0161a","year":"2023","unstructured":"Raku\u0161a T, Ro\u0161kar ZR, Hickey RN, Geremia S (2023) Vitamin B12 in foods, food supplements, and medicines\u2014a review of its role and properties with a focus on its stability. Molecules 28:240. https:\/\/doi.org\/10.3390\/molecules28010240","journal-title":"Molecules"},{"key":"6854_CR31","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2022.109666","author":"YR Rastogi","year":"2022","unstructured":"Rastogi YR, Thakur R, Thakur P, Mittal M, Chakrabarti S, Siwal SS, Thakur VK, Saini RV, Saini AK (2022) Food fermentation \u2013 significance to public health and sustainability challenges of modern diet and food systems. Int J Food Microbiol. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2022.109666","journal-title":"Int J Food Microbiol"},{"key":"6854_CR32","doi-asserted-by":"publisher","DOI":"10.1007\/s11694-026-04590-6","author":"MG Sarac","year":"2026","unstructured":"Sarac MG, Dedebas T, Can OP (2026) Valorization of oleaster seed by-products as functional edible coatings: impact on oxidation kinetics modeling of frying oil and quality attributes of fried mussels. Food Measure. https:\/\/doi.org\/10.1007\/s11694-026-04590-6","journal-title":"Food Measure"},{"issue":"2","key":"6854_CR33","first-page":"99","volume":"44","author":"AP Setyawardani","year":"2020","unstructured":"Setyawardani AP, Yunitasari S, Widodo W (2020) Physical and microstructural characteristics of kefir made of milk and colostrum. Buletin Peternakan 44(2):99\u2013106","journal-title":"Buletin Peternakan"},{"issue":"1","key":"6854_CR34","doi-asserted-by":"publisher","first-page":"1","DOI":"10.22424\/jmsb.2018.36.1.1","volume":"36","author":"Y Shen","year":"2018","unstructured":"Shen Y, Kim D-H, Chon J-W, Kim H, Song K-Y, Seo K-H (2018) Nutritional effects and antimicrobial activity of kefir (grains). J Milk Sci Biotechnol 36(1):1\u201313. https:\/\/doi.org\/10.22424\/jmsb.2018.36.1.1","journal-title":"J Milk Sci Biotechnol"},{"key":"6854_CR35","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2023.105130","volume":"117","author":"UG Spizzirri","year":"2023","unstructured":"Spizzirri UG, Loizzo MR, Aiello F, Prencipe SA, Restuccia D (2023) Non-dairy kefir beverages: formulation, composition, and main features. J Food Comp Anal 117:105130. https:\/\/doi.org\/10.1016\/j.jfca.2023.105130","journal-title":"J Food Comp Anal"},{"key":"6854_CR36","doi-asserted-by":"publisher","first-page":"579","DOI":"10.1080\/15428052.2024.2303002","volume":"23","author":"S Tireki","year":"2024","unstructured":"Tireki S (2024) Influence of water properties on the physicochemical and sensorial parameters of water kefir. J Culinary Sci Technol 23:579\u2013599. https:\/\/doi.org\/10.1080\/15428052.2024.2303002","journal-title":"J Culinary Sci Technol"},{"key":"6854_CR37","unstructured":"Tokatl\u0131 K, Aylar BN, Kaynar S, Y\u0131ld\u0131r\u0131m S (2024) Farkl\u0131 S\u00fct Kaynaklar\u0131ndan Kefir \u00dcretimi: Bir Derleme. Gaziosmanpa\u015fa Bilimsel Ara\u015ft\u0131rma Dergisi. https:\/\/dergipark.org.tr\/tr\/pub\/gbad\/issue\/88124\/1480520. Accessed 15 June 2025"},{"key":"6854_CR38","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.108258","volume":"113","author":"C Tu","year":"2019","unstructured":"Tu C, Azi F, Huang J, Xu X, Xing G, Mingsheng Dong M (2019) Quality and metagenomic evaluation of a novel functional beverage produced from soy whey using water kefir grains. LWT 113:108258. https:\/\/doi.org\/10.1016\/j.lwt.2019.108258","journal-title":"LWT"},{"key":"6854_CR39","doi-asserted-by":"publisher","first-page":"135","DOI":"10.3390\/fermentation8030135","volume":"8","author":"D Tzavaras","year":"2022","unstructured":"Tzavaras D, Papadelli M, Ntaikou I (2022) From milk kefir to water kefir: assessment of fermentation processes, microbial changes and evaluation of the produced beverages. Fermentation (Basel) 8:135. https:\/\/doi.org\/10.3390\/fermentation8030135","journal-title":"Fermentation (Basel)"},{"key":"6854_CR40","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.145123","volume":"490","author":"R Xing","year":"2025","unstructured":"Xing R, Wang Y, Dai J, Zhang C, Hua Y, Chen Y, Kong X (2025) Volatile flavor characterization of raw coconut milk and the impact of sterilization: a comparative analysis for coconut flavor preservation. Food Chem 490:145123. https:\/\/doi.org\/10.1016\/j.foodchem.2025.145123","journal-title":"Food Chem"},{"key":"6854_CR41","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.17050","volume":"46","author":"Z Yavuz","year":"2022","unstructured":"Yavuz Z, Kutlu G, Tornuk F (2022) Incorporation of oleaster (Elaeagnus angustifolia L.) flour into white bread as a source of dietary fibers. J Food Process Preserv 46:e17050. https:\/\/doi.org\/10.1111\/jfpp.17050","journal-title":"J Food Process Preserv"},{"key":"6854_CR42","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2023.105567","volume":"123","author":"NSM Zaini","year":"2023","unstructured":"Zaini NSM, Khudair AJD, Gengan G, Rahim MHA, Hussin ASM, Idris H, Mohsin AZ (2023) Enhancing the nutritional profile of vegan diet: a review of fermented plant-based milk as a nutritious supplement. J Food Comp Anal 123:105567. https:\/\/doi.org\/10.1016\/j.jfca.2023.105567","journal-title":"J Food Comp Anal"},{"key":"6854_CR43","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.130322","volume":"363","author":"C Zou","year":"2021","unstructured":"Zou C, Li R-Y, Chen J-X, Wang F, Gao Y, Fu Y-Q, Xu Y-Q, Yin J-F (2021) Zijuan tea- based kombucha: physicochemical, sensorial, and antioxidant profile. Food Chem 363:130322. https:\/\/doi.org\/10.1016\/j.foodchem.2021.130322","journal-title":"Food Chem"}],"container-title":["Journal of Food Science and Technology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s13197-026-06854-x.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/article\/10.1007\/s13197-026-06854-x","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s13197-026-06854-x.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T16:01:52Z","timestamp":1791561712000},"score":1,"resource":{"primary":{"URL":"https:\/\/link.springer.com\/10.1007\/s13197-026-06854-x"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,20]]},"references-count":43,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2026,10]]}},"alternative-id":["6854"],"URL":"https:\/\/doi.org\/10.1007\/s13197-026-06854-x","relation":{},"ISSN":["0022-1155","0975-8402"],"issn-type":[{"value":"0022-1155","type":"print"},{"value":"0975-8402","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,20]]},"assertion":[{"value":"3 February 2026","order":1,"name":"received","label":"Received","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"29 June 2026","order":2,"name":"revised","label":"Revised","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"3 August 2026","order":3,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"20 August 2026","order":4,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"The author declares no potential conflict of interest.","order":1,"name":"Ethics","label":"Conflict of interest","group":{"name":"EthicsHeading","label":"Declarations"}},{"value":"Ethical approval was obtained from the Human Research Ethics Committee of \u00d6zye\u011fin University (Approval Code: 2023\/11\/02) for the sensory analysis section of this study.","order":2,"name":"Ethics","label":"Ethical approval","group":{"name":"EthicsHeading","label":"Declarations"}},{"value":"Not applicable.","order":3,"name":"Ethics","label":"Consent to participate","group":{"name":"EthicsHeading","label":"Declarations"}},{"value":"Not applicable.","order":4,"name":"Ethics","label":"Consent for publication","group":{"name":"EthicsHeading","label":"Declarations"}}]}}